These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 36758502)

  • 21. Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (
    Castillejos-Mijangos LA; Meza-Márquez OG; Osorio-Revilla G; Jiménez-Martínez C; Gallardo-Velázquez T
    Foods; 2023 Nov; 12(22):. PubMed ID: 38002201
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Determination of aflatoxins in by-products of industrial processing of cocoa beans.
    Copetti MV; Iamanaka BT; Pereira JL; Lemes DP; Nakano F; Taniwaki MH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(6):972-8. PubMed ID: 22394229
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS).
    Forte M; Currò S; Van de Walle D; Dewettinck K; Mirisola M; Fasolato L; Carletti P
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613219
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
    Schlüter A; Hühn T; Kneubühl M; Chatelain K; Rohn S; Chetschik I
    J Agric Food Chem; 2022 Apr; 70(13):4057-4065. PubMed ID: 35316045
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy.
    Vargas Jentzsch P; Ciobotă V; Salinas W; Kampe B; Aponte PM; Rösch P; Popp J; Ramos LA
    Food Chem; 2016 Nov; 211():274-80. PubMed ID: 27283632
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Multi-block classification of chocolate and cocoa samples into sensory poles.
    Biancolillo A; Preys S; Gaci B; Le-Quere JL; Laboure H; Deuscher Z; Cheynier V; Sommerer N; Fayeulle N; Costet P; Hue C; Boulanger R; Alary K; Lebrun M; Christine Lahon M; Morel G; Maraval I; Davrieux F; Roger JM
    Food Chem; 2021 Mar; 340():127904. PubMed ID: 32890856
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy.
    Mandrile L; Barbosa-Pereira L; Sorensen KM; Giovannozzi AM; Zeppa G; Engelsen SB; Rossi AM
    Food Chem; 2019 Sep; 292():47-57. PubMed ID: 31054691
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
    Hue C; Brat P; Gunata Z; Samaniego I; Servent A; Morel G; Kapitan A; Boulanger R; Davrieux F
    J Agric Food Chem; 2014 Oct; 62(41):10136-42. PubMed ID: 25259956
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Amazonian cacao-clone nibs discrimination using NIR spectroscopy coupled to naïve Bayes classifier and a new waveband selection approach.
    Castro W; De-la-Torre M; Avila-George H; Torres-Jimenez J; Guivin A; Acevedo-Juárez B
    Spectrochim Acta A Mol Biomol Spectrosc; 2022 Apr; 270():120815. PubMed ID: 34990919
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.
    Raters M; Matissek R
    J Agric Food Chem; 2014 Nov; 62(44):10666-71. PubMed ID: 25307999
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
    Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
    J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
    Vertuani S; Scalambra E; Vittorio T; Bino A; Malisardi G; Baldisserotto A; Manfredini S
    J Med Food; 2014 Apr; 17(4):512-6. PubMed ID: 24433077
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Classification of Black Mahlab seeds (Monechma ciliatum) using GC-MS and FT-NIR and simultaneous prediction of their major volatile compounds using chemometrics.
    Elrasheid Tahir H; Adam Mariod A; Hashim SBH; Arslan M; Komla Mahunu G; Xiaowei H; Zhihua L; Abdalla IIH; Xiaobo Z
    Food Chem; 2023 May; 408():134948. PubMed ID: 36528991
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador.
    Colonges K; Seguine E; Saltos A; Davrieux F; Minier J; Jimenez JC; Lahon MC; Calderon D; Subia C; Sotomayor I; Fernández F; Fouet O; Rhoné B; Argout X; Lebrun M; Costet P; Lanaud C; Boulanger R; Loor Solorzano RG
    Plant Genome; 2022 Dec; 15(4):e20218. PubMed ID: 36065790
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
    Hammerstone JF; Lazarus SA; Mitchell AE; Rucker R; Schmitz HH
    J Agric Food Chem; 1999 Feb; 47(2):490-6. PubMed ID: 10563922
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study.
    Buchgraber M; Androni S
    J AOAC Int; 2007; 90(5):1326-39. PubMed ID: 17955976
    [TBL] [Abstract][Full Text] [Related]  

  • 37. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set.
    Kauz T; Dunkel A; Hofmann T
    J Agric Food Chem; 2021 Jul; 69(29):8200-8212. PubMed ID: 34278790
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Yeasts are essential for cocoa bean fermentation.
    Ho VT; Zhao J; Fleet G
    Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Occurrence of ochratoxin A in cocoa products and chocolate.
    Serra Bonvehí J
    J Agric Food Chem; 2004 Oct; 52(20):6347-52. PubMed ID: 15453712
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Occurrence of ochratoxin A in cocoa beans: effect of shelling.
    Amézqueta S; González-Peñas E; Murillo M; de Cerain AL
    Food Addit Contam; 2005 Jun; 22(6):590-6. PubMed ID: 16019834
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.